I discovered this recipe during a particularly hectic weeknight when I needed something quick but delicious. My children, who usually turn their noses up at chicken, devoured these tenders and now request them weekly. The combination of familiar flavors in an exciting new way makes them an instant hit with everyone who tries them.
Essential Ingredients
- Fresh chicken tenders: Choose uniform sized pieces for even cooking
- Quality mayonnaise: Full fat mayo creates the best moisture barrier
- Ranch seasoning mix: The key to that addictive flavor
- Ritz crackers: Their buttery flavor creates an exceptional crust
- Fresh Parmesan cheese: Always grate your own for best results
- Garlic and onion powder: Adds depth to the seasoning blend
Instructions Steps
- Creating the Perfect Coating
- Begin by crushing the Ritz crackers into fine crumbs they should be small enough to create a uniform coating but not so fine that they become powder. Mix them with freshly grated Parmesan cheese, creating a golden, savory coating mixture. The secret lies in using room temperature mayonnaise, which helps create a thick, even coating that the crumb mixture will stick to perfectly.
- Preparing the Chicken
- Pat each chicken tender completely dry with paper towels this is crucial for the coating to adhere properly. Season them generously with salt and pepper. Mix the mayonnaise with Ranch seasoning, garlic powder, and onion powder until completely smooth. This seasoned mayo mixture will not only help the coating stick but also keeps the chicken incredibly moist during baking.
- The Coating Process
- Using tongs, dip each tender into the seasoned mayo mixture, ensuring every surface is completely covered. Let any excess drip off before rolling in the Ritz Parmesan mixture. Press the crumbs gently but firmly onto all sides of the chicken this helps create that incredible crispy crust we’re looking for.
- Perfecting the Bake
- Arrange the coated tenders on a parchment lined baking sheet, giving them plenty of space overcrowding leads to steaming instead of crisping. Bake in a preheated 375°F oven for exactly 20 25 minutes, until the coating is deeply golden and the chicken is just cooked through.
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